Slow Cooker Bacon Jam

A sweet and savory bacon jam recipe made with bacon, chili peppers, brown sugar and more, so perfect as a spread.

Have you ever tasted decadence on a spoon? Behold – Bacon Jam.

I’ve heard bacon jam referred to as Devil’s Delight somewhere, and oh my, is that an accurate moniker. Bacon jam is deliciously savory and sweet and works as a spread over cheeses and breads, or as a flavor blast addition to meats or sandwiches.

And so much more! Can you tell we both love bacon jam?

I’ve been experimenting with different ingredients and this is our favorite version, though I also love to use superhot chili peppers. I’m working on a new cookbook about superhot chili peppers, including a large variety of cooking techniques and recipes, and a version of this recipe will be included with Carolina Reaper peppers.

If you want to make your own superhot version, you can use a powder or dehydrated chili peppers. Fresh is ideal, but the powders or rehydrated pods will still bring plenty of flavor and heat.

Note here that I’ve used habanero peppers, which are certainly awesome chili peppers. You’ll get a nice heat with them, but if habaneros are too hot for you, jalapenos work just fine, or even a bell pepper.

You want the substance and flavor of the pepper over the heat, but I personally LOVE the heat.

We served some up immediately here over some cheese slices and toasted breads. It really is a great little appetizer or teaser. I’ve made grilled cheese with bacon jam and I hope to post that soon, and WOW, is it freaking delicious. Definitely one of our favorites.

Here is the recipe in all its splendor.

Patty’s Perspective

We shared some of our bacon jam with our neighbors and everyone asked – What do you do with it? I told them for a fail safe way to enjoy bacon jam, pair it with cheese and you can’t go wrong.

2habanero pepperschopped (If habaneros are too hot for you, use milder peppers instead, like the jalapeno. If you want more heat and can find them, use some superhots like the Carolina Reaper! Oh baby!)

½cupbrown sugar

¼cuppure maple syrup

1cupbrewed coffeebrew it strong!

½cupapple cider vinegar

1teaspoonsmoked paprika

1teaspoondark chili powderA superhot powder is nice! I used Scotch Bonnet this time.

Instructions

Heat a large pot to medium heat and add bacon. Cook until nearly crisp and brown. Transfer to a plate lined with paper towels to cool and drain.

Cook the onions in the pot with the bacon fat about 5 minutes to soften.

Add garlic and habanero peppers and stir. Cook about 2 minutes.

Add the remaining ingredients and stir. Bring the mixture to a boil reduce heat to a simmer.

Chop the bacon and add it into the pot.

Cook low and slow for about 4 hours, stirring every now and then. A thick jam will form. Also, you can use a slow cooker to achieve the same results.

When it is nice and gooey and consistent, transfer some of it to a food processor and process until slightly chunky. Add back to the rest of the bacon jam and mix well. You can process as much as you want for your desired consistency.

Allow to cool then transfer to containers for serving.

Nutrition Facts

Slow Cooker Bacon Jam - Recipe

Amount Per Serving

Calories 133Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Cholesterol 14mg5%

Sodium 154mg6%

Potassium 97mg3%

Carbohydrates 9g3%

Sugar 8g9%

Protein 3g6%

Vitamin A 95IU2%

Vitamin C 2.5mg3%

Calcium 14mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

See below. Just look at it. Yum! It is so gooey and spreadabale, so tasty. Make an extra large batch and give it away to your friends and neighbors. They will love you for it.

Denya, I’ve never tried to bottle bacon jam for long term storage. You’d really have to test the pH of it, or use a pressure canner to keep it for storage. Otherwise, it isn’t really meant to be kept long.

Made 2 batches of this today. One with jalapeños for the wife & kids and the 2nd was with some ghost peppers i had. The batch with the ghost peppers was soooo good. Honestly could have added another ghost pepper or 2. Very great recipe and worth a try.

I am kinda clueless :). When you say take some and put in food processor do you do all of it that way or only some and then add to the other that is cooling?
Thanks

REPLY: Brian, basically process maybe half of the mixture, then add it back to the rest of the jam. The goal is to have a slightly chunky jam, but not too chunky. You CAN process ALL of it if you’d like, but then it might be a bit too pureed. — Mike from Chili Pepper Madness.

Just finished 2 separate batches; taste is incredible. I might get a little selfish with this but with 2 children, 3 grandchildren, and 2 sisters, I may have to make more next week!
Thank you for a great recipe!

Reply

WELCOME!

Hi, Everyone! I'm Mike, your chilihead friend who LOVES good food. I love it spicy, and hopefully you do, too. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. You'll also learn a lot about chili peppers and seasonings, my very favorite things.